The charcuterie revolution is upon us. Chefs all over the city are curing, whipping, stuffing and slicing, turning out world class meats and sausages that a few years ago would have been impossible to find. While there have always been many restaurants serving salamis and pâtés made elsewhere, there's now an explosion of in-house charcuterie.
Making your own charcuterie is no joke -- it takes time, precision, space and a whole lot of care and talent. With this in mind, we'd like to recognize the five folks in Los Angeles who are doing it well. Turn the page for the five best charcuterie plates in the city.
Gorge, a funny little restaurant on the Sunset Strip, is turning out some serious charcuterie. Owned by chefs Elia Aboumrad and Uyen Nguyen (you may recognize Aboumrad from Top Chef season 2 and Top Chef All Stars), the restaurant focusses on French country cooking, which means lots of rustic terrines (think pheasant, wild salmon, etc.), saucisson sec, rillets and house-made fresh sausages. 8917 W. Sunset Blvd., Los Angeles; 310-657-6328.4. Church & State
Manning the stoves at Church & State these days is former Patina chef and Ducasse protege Tony Esnault, and he has a way with all things simple and classic and French, including charcuterie. His cured pig is silken and lightly smoky, his rillettes mellow and gloriously fat-laden. And this is one of the best chicken liver mousses anywhere -- rich, tangy and glistening. 1850 Industrial St. Los Angeles; 213-405-1434.